Carrot-Ginger Soup

By Nolan Marciniec


  • olive oil
  • 2 lbs car­rots, peeled and sliced
  • 1 large onion, chopped
  • 2‑inch piece of fresh gin­ger (or more to taste), peeled and grated
  • 2 quarts veg­etable (or chick­en) stock
  • 1 (or more to taste) orange, peeled and seeded
  • sea salt
  • fresh­ly grat­ed black pepper
  • chopped fresh chives or cilantro
  • plain Greek yogurt (option­al)

In a large soup pot over medi­um high heat, sauté car­rots, onion, and gin­ger until the onion is softened.

Add broth and sim­mer until the car­rots are cooked through.

Add oranges. Or per­haps a cup or so or orange juice? 

When the soup has cooled, purée in a blender or use an immer­sion blender.

Taste and sea­son with salt and pepper. 

Serve with an option­al dol­lop of Greek yogurt. Top with chopped chives or cilantro.

Spring 2017

Volume 35 , Number 2

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